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Tip

Use different fruit

Mango & apple with toasted coconut
Peel and slice 2 medium mangoes into strips. Core
2 red apples, then slice across into rings. Arrange the fruit on a plate, squeeze over the juice ½ lemon
followed by a sprinkling of soft brown sugar. In
a hot dry pan, lightly toast a handful sweetened
desiccated coconut, then sprinkle it over the fruit.

Tip

Picking pineapple

A ripe pineapple will smell
sweet and you should be able
to pull the leaves from the centre
easily. Make the mint sugar just before
serving, as the mint will turn black
after a while.

Method

Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping
board. With the sharp knife, carve the skin
away and discard. Rest the pineapple on its
side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel
and pith, then cut into slices. Arrange the
fruit on a serving platter, catching any juices,
and set aside.

Using a pestle and mortar, pound the sugar and mint together until completely
blended. Scatter the mint sugar over the fruit and serve with yogurt.

This is a great dessert, easy, healthy and a nice alternative if serving another richer pudding. Grind the mint and sugar at the last minute as it can lose some of the fresh taste if you do it too early.

If you don't like the bitterness of grapefruit, this is really good using pineapple only. I cut it length ways in thin carpaccio strips, I think from a Jamie Oliver recipe. It's just perfect after a hot curry or a summer BBQ very refreshing.

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